After this pulled pork pizza, you’ll never want boring and basic toppings again.
Plus, extra pork turns into tomorrow night’s pasta dinner.
Caitlin Bensel, Food Stylist: Torie Cox
Pulled pork pizza?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
No, we havent lost our minds!
This super-Southern riff onpizzaleverages leftovers to make weeknight dinners a breeze.
But the best part is theres plenty of leftover pork for round twoand its completely different!
Credit:Caitlin Bensel, Food Stylist: Torie Cox
(Recipe is below.)
Reheat in a preheated 350F oven or skillet until hot throughout.
Bring to a boil over medium-high; reduce to a simmer.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Shred pork:
Remove pork from Dutch oven.
Place on a cutting board; shred using 2 forks.
For leftovers, transfer 3 cups shredded pork to a medium bowl and cool completely, about 30 minutes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Store, covered, in refrigerator for up to 2 days.
Combine meat and sauce:
Transfer remaining 2 cups shredded pork to a separate medium bowl.
Add 1/4 cup of the barbecue sauce, and toss to coat.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Assemble pizza:
Preheat oven to 450F.
Coat a (15- x 10-inch) rimmed baking sheet with oil.
Gently stretch or roll pizza dough to cover bottom of pan.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Spread remaining 3/4 cup barbecue sauce over dough, leaving a 1/2-inch border.
Sprinkle evenly with 1 1/2 cups of the mozzarella.
Top evenly with shredded pork, red onion, and pepperoncini peppers.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Sprinkle evenly with remaining 1/2 cup shredded mozzarella.
Let stand 5 minutes; cut into slices, and garnish with cilantro leaves.
mincedgarlicand 1 Tbsp.tomato paste; cook, stirring, about 1 minute.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Add 1/3 cupdry red wineto pan, stirring to release any browned bits.
Cook until liquid is almost evaporated, about 2 minutes.
Stir in 1 tsp.kosher salt, 1/2 tsp.black pepper,1/4 tsp.crushed red pepper, and 1 (28-oz.)
Credit:Caitlin Bensel, Food Stylist: Torie Cox
cancrushed San Marzano plum tomatoes.
Bring to a boil; reduce to a simmer.
Cover and cook 10 minutes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Stir in 3 cupsleftover shredded pork; cook until heated through, about 2 minutes.
cookedpappardelle pastaamong 4 bowls; top with pork mixture.
Top with gratedParmesan cheeseand choppedfresh flat-leaf parsley.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell
- Total 30 min.
The best barbecue sauce for pizza is ultimately the one you enjoy the most.
Whether sweet, spicy, tangy, or Carolina-style, feel free to use any barbecue sauce you love.
